SUCCULENT SIDES. The turkey may be the centerpiece, but a classic Thanksgiving dinner simply isn’t complete without a bevy of traditional sides. Pictured is a plate loaded with cider-brined turkey with sage gravy, peach cranberry sauce, sour cream and chive mashed potatoes, sausage pecan stuffing, arugula pear salad with pomegranate vinaigrette and goat cheese, and herb-crusted sweet potatoes. (AP Photo/Matthew Mead)

From The Asian Reporter, V22, #22 (November 19, 2012), page 16.

By Alison Ladman

The Associated Press

The turkey may be the centerpiece, but a classic Thanksgiving dinner simply isn’t complete without a bevy of traditional sides.

To accompany our cider-brined bird, we went with a gently sweet cranberry sauce cooked with peaches for a delicate texture and fruitiness to balance the tart berries. For the mashed potatoes, we kept it basic — sour cream, butter, and chives — but delicious.

And because you can never have enough carbs at Thanksgiving (Stuffing! Mashed potatoes! Rolls! Cranberry sauce!), we added a second variety of potatoes — herb-crusted sweet potatoes.

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Start to finish: 15 minutes

Servings: 6

12-ounce bag fresh cranberries

10-ounce bag frozen peaches, chopped

Zest and juice of 2 oranges

3/4 cup sugar

Pinch salt

In a medium saucepan over medium heat, combine all ingredients. Cook, stirring occasionally, until the cranberries pop and the mixture has reduced to a thick sauce, about 10 minutes. Allow to cool.

Nutrition information per serving: 130 calories (0 calories from fat, 0 percent of total calories); 0 g fat (0 g saturated, 0 g trans fats); 0 mg cholesterol; 33 g carbohydrate; 3 g fiber; 30 g sugar; 1 g protein; 25 mg sodium.

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Start to finish: 45 minutes

Servings: 8

4 pounds red potatoes

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sour cream

Salt and ground black pepper

1/3 cup chopped fresh chives

Peel half of the potatoes. Place the potatoes in a large pot and add enough water to cover them by one inch. Cover the pan and set over medium-high heat. Bring the water to a simmer and cook until tender, about 20 to 25 minutes. Thoroughly drain the potatoes, then return them to the pot.

Set the pot over low heat and cook for one to two minutes, shaking or stirring the potatoes to dry them. Using a masher, roughly mash the potatoes, then stir in the butter and sour cream. Season with salt and pepper, then stir in the chives.

Nutrition information per serving: 310 calories (150 calories from fat, 48 percent of total calories); 17 g fat (10 g saturated, 0 g trans fats); 45 mg cholesterol; 37 g carbohydrate; 4 g fiber; 2 g sugar; 5 g protein; 290 mg sodium.

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Start to finish: 45 minutes

Servings: 8

4 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices

Salt and ground black pepper

1 cup panko breadcrumbs

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage

1/4 cup (1/2 stick) butter, melted

Heat the oven to 350º Fahrenheit. Coat a large casserole dish or a 9"x13"-inch baking pan with cooking spray.

Place the potatoes in a large saucepan and add enough water to cover by one inch. Add two teaspoons of salt and bring to a boil. Cook until firm-tender, 12 to 15 minutes. Drain the potatoes, then spread them in an even layer in the prepared casserole dish or baking pan.

In a small bowl, combine 1/2 teaspoon salt, 1/2 teaspoon black pepper, the panko, thyme, rosemary, and sage. Sprinkle over the sweet potatoes. Drizzle the melted butter over the crumbs and bake for 30 minutes, or until golden brown and tender.

Nutrition information per serving: 260 calories (50 calories from fat, 19 percent of total calories); 6 g fat (3.5 g saturated, 0 g trans fats); 15 mg cholesterol; 47 g carbohydrate; 7 g fiber; 12 g sugar; 4 g protein; 380 mg sodium.

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